bearcoastcoffee

The Signature is a blend of coffee developed with the help of our regulars.
Our goal with this coffee was to come up with a blend that our community of coffee drinkers would love.
To do that, we asked our customers to guide us in determining its components and its roast level.

The signatures on this bag are from our customers who have helped make this coffee.

Want to help? Learn More about our coffee tastings here. 
We would love to see your signature on this bag.

It takes a crowd to make a crowd-pleaser.

Cupping Notes: Dark Chocolate, Fall Spice, Graham, Almond

Flavor notes:

boysenberry , nilla wafer, cocoa

Tis the season. 

Our love for all things Mexican is not subtle. 

I, Jeff, have a grandmother from northern Mexico, our home here in Southern California has a massive love for all mexican food from street food to sophisticated (I am looking at you Taco Maria), and our new seasonal drinks are massively inspired by our neighbors down south. 

So when we sourced this amazing coffee San Pedro Yosotatu from Oaxaca, we wanted to do more with it.  So we added a splash of our Ardi Natural, and have made our first seasonal blend.

It is great for filter, espresso, or just to stare at this gorgeous bag design by Haley Russo. 

In honor of my Grandma, my love for tacos, and all those celebrating Día de Muertos... Cheers!

Buckle up those taste buds, because they are about to go for a ride!

This Ardi is a quintessential African naturally processed coffee.  It packs a ton of fruit and playful acidity into the cup.

We are excited for you to try it.  

Cupping Notes: Raw Honey

Here are the details:

REGION: Cajamarca, Per

PROCESS: Fully Washed

Elevation: 1,700 - 2,200 masl

Varietal: Typica, Caturra, Bourbon

Notes: juicy berry, cocoa,hazelnut

This coffee is from the norther higher elevation area of Peru. When we cupped it, I was in love with its balance of both syrupy mouth-feel, nutty complexity, but still fruity sweetness. These characteristics are definitely due to the farm’s efforts in elevation and sorting. AA is a designation for the sorting that means this coffee not only maintains a high standard of taste/quality but it also is very consistent in its make-up from bean to bean. Very few defects. (The black bear Peru is the same region, but less prestigious designation, just for comparison).

THIS IS ADVENTURE COFFEE, but CAN BE COMFORT. It isn’t overly fruity, due to its processing, but the more delicate flavors might be lost on people looking for a “dark roast.” Its nuttiness and sweetness are perfect for the holidays.

We only have a limited amount of this coffee.

This coffee is an adventure  

What is EF2? I know what Natural is, but EF2? 

Well... it is the term coined for this coffee's particularly fermentation process.

"This lot was  exposed to a dry anaerobic fermentation of 24 hours, later placed inside grain pro bags for 60 hours maintaining temperature below 22 degrees celcius by placing the coffee inside a water tank. Later the coffee was placed on raised beds below 35 degrees celcius until ideal moisture content was achieved."

All this combined to make for any extremely complex and even coffee.  Some natural processed coffees are plagued with inconsistent densities and bean sizes, but by controlling all aspects of this process Jairo and the team at Cofient have really made something special. 

Cupping Notes: CHOCOLATE, RED APPLE, COCONUT, & ORANGE PEEL

Here are the details: